Pepper - Cayenne
Very hot pepper, 5" long by 1-1/2" thick, good fresh or dried. Use fresh, cooked in ethnic dishes, or these are easily dried for winter use. Wrinkled, curved fruits mature from green to red. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.
Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system. Do not allow pepper plants to wilt; this can stress your plants, reducing yields. A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.
Harvest -- These are considered ripe when green and full, but are usually harvested in the red stage. HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.
Scoville Units -- 40,000 to 50,000
Spacing -- 15 - 18" apart
Exposure -- Full Sun
Mature Size -- 75 days
Feature -- Hot and Spicy
Heirloom Variety -- No
Kid-Friendly -- No
Container Friendly -- No
Soil pH -- 6.0 to 6.5
Time to plant -- After danger of frost has passed and temperatures warm
Fertilizer -- Wait until the plants bloom before using fertilizer. Apply 5-10-10 at the recommended rate for pepper plants. Do not over-fertilize and use a low nitrogen mix unless soil test indicates lack of nitrogen.
Pests to avoid -- Aphids, cutworms, tomato hornworm, whiteflies, spider mites
Companions -- Tomatoes, carrots, onion, basil, parsley, marjoram, oregano, petunias, geraniums and rosemary
Avoid planting by -- Fennel, beans and cabbage family (especially kohlrabi)